Portobello Stacks
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"We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken."
Original recipe yield: 4 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 50 Minutes
- Servings:
- 4
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INGREDIENTS:
- 4 portobello mushrooms
- 1 large onion, sliced 1/4 inch thick
- 1/4 cup balsamic vinegar
- 1 eggplant, sliced into 1/2 inch rounds
- 1 tomato, sliced 1/2 inch thick
- 4 slices provolone cheese
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DIRECTIONS:
- Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
- Bake in preheated oven for 30 minutes, or until cheese is golden brown.
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